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A raw kumquat is 81% water, 16% carbohydrates, 2% protein, and 1% fat (table). In a reference amount of 100 grams (3 + 1 ⁄ 2 ounces), raw kumquat supplies 296 kilojoules (71 kilocalories) of food energy and is a rich source of vitamin C (53% of the Daily Value), with no other micronutrients in significant content (table).
The earliest historical reference to kumquats appears in Chinese literature in the 12th century, and the plant was native to China before it was spread to Japan, Taiwan and South America. [1] The industry is highly productive in Jiangxi province, particularly in Suichuan County which is first among China's four largest kumquat-producing areas.
This is a list of countries by fruit production in 2020 based on the Food and Agriculture Organization Corporate Statistical Database. The total world fruit production for 2020 was 887,027,376 metric tonnes. In 1961 production was 200 million tonnes.
Citrus japonica, the round kumquat, [6] [7] Marumi kumquat, or Morgani kumquat, is a species of citrus fruit in the genus Citrus. It was first described by Carl Peter Thunberg in 1780 as Fortunella japonica .
Muddle a few kumquats with simple syrup, pour two ounces of gin over ice in a glass, top with tonic water, and strain the kumquat syrup into the glass, says Jaramillo. Garnish with a kumquat slice.
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Production of some products is highly concentrated in a few countries, China, the leading producer of wheat and ramie in 2013, produces 95% of the world's ramie fiber but only 17% of the world's wheat. Products with more evenly distributed production see more frequent changes in the ranking of the top producers.
Citrus margarita, the oval kumquat [4] or Nagami kumquat, [5] [6] is a species of kumquat; [1] a type of citrus fruit in the genus Citrus, family Rutaceae. [7] Its epithet, margarita, is Latin for pearly. [8] It is first described by the Portuguese botanist João de Loureiro in 1790, in his Flora cochinchinensis under the name Citrus margarita.